This list may change, but here's our best guess of what you'll be getting in your share this week. l

 

 

 

DIGGING RUSHTON FARM

 

We've got a blog!  More recipe ideas, musings about the farm and more...join the conversation at Digging Rushton Farm.

 

   

 

 

 

WCT BIRD BLOG 

 

Keep up with what's happening at our banding station at Rushton Woods Preserve as well as other activities in our Bird Conservation Program.  Inspiring photos and words from our staff and supporters.

 

   

 

   

The air was crisp and the atmosphere was invigorating as we celebrated our fourth annual Harvest Celebration this past weekend. Rushton Farm was aglow with candlelight, luminaria, a bonfire, lit pumpkins and glo-sticks brightening the autumn evening. The smells of hot mulled cider and fresh apples filled the air as families picnicked around the fire. Our feathered friends from Great Valley Nature Center put on quite a show as did our young pumpkin carvers whose creations decorated the fields. Hayrides through the woods and fields enlightened guests to the beauty of Rushton Woods Preserve. In all, over 400 members of the community gathered to share in the beauty of the season.

 

Many thanks to those who helped make the Harvest Celebration an evening to remember. The WCT Staff was "all hands on deck" and went above and beyond in their efforts to set up and manage the evening festivities. Tom Pascocello and the Great Valley Nature Center did a tremendous job and again were the highlight of the evening. Thanks to Ravenwood and Jim Rankin for providing the hayrides well into the gloaming and to Rob McManus who kept the passengers safe. Finally, big thanks to our CSA members who helped with everything from carving pumpkins to cutting apples and promoting Rushton Farm as a special place for our community to gather. 

 

-Fred

 

 
Birds of prey at the Harvest Celebration!  A White Red-Tailed Hawk is displayed by Tom Pascocello of Great Valley Nature Center as Mark Ledger (center), Committee Chair of Community Farm Program, and Nicola Jefferson (right), Director of TAP, look on in admiration.

   

This past week we planted next year's garlic, similar to the fall planting of daffodil or tulip bulbs in your home garden. Just like any other winter hardy bulb, garlic is planted in the fall and has all winter to establish some roots before it does the bulk of its growing the following spring. At the farm we have described garlic as the "holiday crop" because it is planted somewhere between Columbus Day and Halloween, mulched heavily after the first frost, fertilized around Easter, and harvested around the Fourth of July. Garlic is the last thing to be planted this growing season.

 

Now as Farmers we focus on cleaning up the farm, harvesting what we have left in the fields (which will be plenty for the three remaining pick-ups), and preparing everything for winter. You have cabbage, broccoli, carrots, turnips, Brussels sprouts, lots of greens (both for salad and cooking), and sweet potatoes to come!

 

Thank you to all those who participated in our annual Harvest Celebration this past Saturday - what a wonderful way to celebrate the near closing of another season at Rushton Farm.

 

See you in the Share Room!

 

-Joanna

 

 

 

 

The bounty of the season was a feast for the senses for all to share at the Harvest Celebration.

   

Roasted Brussels Sprouts     

 

 

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

 

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.  

 

-Ina Garten